These cupcakes are not too sweet, which can be a welcome change in a season known for sweet treats. And their muffin-like consistency means they travel easily if packed up and taken to a gathering or out for a picnic.

EASTER EGG NEST CUPCAKES

(Makes 18 cupcakes)

Ingredients:

Cupcakes:

1 cup (2 sticks) butter, softened

1 cup sugar

4 eggs

1 tsp. vanilla extract

2 cups all-purpose flour

2 ½ tsp. baking powder

½ tsp. salt

Frosting:

¾ cup semisweet chocolate chips

2 tbsp. heavy cream

1 cup dark chocolate, flaked or grated

54 mini malted milk (or similar) eggs

Directions:

1. Preheat oven to 350°F. Place 18 paper cups in cupcake pans.

2. In a bowl, combine butter and sugar until smooth. Add eggs, one at a time, beating after each addition. Stir in vanilla extract.

3. In another bowl, whisk together flour, baking powder and salt. Add to wet ingredients and stir to combine. Scoop batter into prepared baking cups.

4. Bake for 20 minutes. Remove from oven and cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

5. Once cool, combine the chocolate chips and cream in a pan; heat and stir until melted and smooth. Swirl chocolate mix on top of cupcakes.

6. Top each cupcake with flaked chocolate to form a nest and adorn with three mini eggs.